Is your fridge filled with leftover holiday turkey? After weeks of prepping and a full day of cooking, the last thing you probably want to do is shut yourself off in the kitchen and cook some more. So put that leftover turkey to good use! In my latest video, I show you how to whip up a tantalizing salad using your leftover holiday goodies.
Don’t just make this salad after a big holiday feast, though. You can easily swap the turkey out for chicken or beef. Also, while I used a homemade Maple Pecan Vinegarette (recipe below) in this video, use whatever you have on hand. The whole point is to use up your leftovers and create an effortless meal.
Maple Pecan Vinegarette Recipe
Maple Pecan Vinaigrette
- 1/2 cup extra-virgin olive oil
- 6 tablespoons white wine vinegar
- 3 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 2 cloves garlic
- 1 handful pecans
- Salt and pepper, to taste
Add all ingredients to a blender and turn on high until thoroughly combined.
Adjust quantities to fit your taste preference. If you like a more acidic salad dressing then add a splash more vinegar.
This dressing will thicken in the fridge because of the nuts. You can add a dash of hot water or shake it well for a few minutes before serving the dressing. This will help it pour better.